Tinned clams are mildly briny, tender and useful in a variety of preparations — pastas, soups or in dips or spreads. These flatbreads could be a light lunch or dinner or a party starter, if you cut them into wedges or squares.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 tablespoon olive oil
- 4 cloves garlic, sliced
- 1 4-ounce tin whole baby clams or cockles, drained
- 2 6- to 7-inch flatbreads
- Grated pecorino
- Hot honey, for drizzling
- Baby arugula, for topping
Instructions
- Preheat the oven to 475˚ F. Cook the bacon in a skillet over medium-high heat until crisp, about 8 minutes. Pour off all but 1 tablespoon fat, then add the olive oil to the pan with the bacon. Add the garlic and baby clams or cockles; cook over low heat for 1 minute.
- Spoon the clam mixture onto the flatbreads placed on a baking sheet and sprinkle with grated pecorino. Bake for 5 minutes, then drizzle with hot honey and top with baby arugula before serving.